Vegan Enchilada Casserole

Coming from Minnesota, it’s really hard calling a dish a casserole. Normally we would refer to a dish such as this as a hot dish. However, I wanted to make it more recognizable. After much searching, I found a perfect recipe. It was delicious and between my roommates and I, we have plenty of leftovers!

Overall, I loved this dish for many reasons: simplicity, relatively healthy, and full of flavor. Definitely try this one out.

Vegan Tofu Enchilada Casserole by Epicurious

  • 1 package extra firm tofu
  • 1/4 c of  nutritional yeast
  • 1 clove minced garlic
  • 1 tsp of  salt
  • 1 1/2 tsp hot sauce
  • 1/2 c of diced green chiles
  •  1 Tbls olive oil
  • 1 red bell pepper diced
  • 1 medium onion diced
  • 1 tsp of cumin
  • 2 big bunches of spinach, chopped
  • 1 can of black beans rinsed and drained
  • 1 c of corn (frozen)
  • 1 32  oz can of red enchilada sauce
  • 16 small corn tortillas
  • Daiya cheddar cheese shreds
  1. Press tofu to let excess water out. Crumble tofu and mix in nutritional yeast, garlic, green chiles, salt and hot sauce into a bowl and set aside
  2. Saute onion and red pepper in oil. When soft, add in cumin and spinach. Then add corn and beans


3. In a separate pan, heat up the tofu mixture

4. Preheat oven to 375 F. In a 13 x 9 pan, spray with cooking spray. Pour 1/2-3/4 c enchilada sauce on bottom. Layer with tortillas with veggie mix, tofu mix, and Daiya cheese. Cover with tortillas and repeat. End with a layer of tortillas and cheese. Empty remaining enchilada sauce (I had about 1/4 c left over that I did not use)

veggie mix

veggie mix


veggie and tofu, topped with Daiya

Final layer, ready for the oven!

Final layer, ready for the oven!

Final product

Final product


One response

  1. Pingback: Vegan Lasagna | The Veg Way

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